Veal

Remarks: In general, the same parts of the animal are used for veal as for beef, but they serve other purposes. The hindquarters, including the kidneys and two ribs, are used for roasts (zharkoe). The forequarters are sometimes used for roasts, but mostly for ground patties and herring casseroles (forshmak) and for stuffing pies. The bones are used for soup. The carcass between the forequarters and the hindquarters is divided into four parts. The lower half or breast is split lengthwise and is used for soups and sauces. The upper half or cutlet part is also split lengthwise, with each half yielding about 10 chops with bones. The head and feet are used for soups, sauces, and aspics. The tongue, being small, is served together with the head. The pluck, including the heart, is used for sauces and for stuffing pies. The liver is fried and used in sauces and for stuffing pies. The brains are used for sauces and in pies. The tripe is used for soup and sauces. The stomach, well-washed, salted, and dried, is used for making cheese, such as Dutch and Swiss. Calves’ pelts should be stretched out on sticks, dried immediately, and then cured into leather.